New Delhi, July 12: Rainy season is there! Dont just stick to tea and pakoras, try some new and yummy snacks as well.
Noah Barnes, Executive Chef at The Hungry Monkey, Naresh Guglani, Corporate Chef at Del Monte, and Neeraj Balasubramanian, Executive Chef at The Park, Visakhapatnam, suggest some snacking ideas.
* Tomato and cheese bruschetta:
Place sliced bread on a baking tray, drizzle extra virgin olive oil, chopped garlic with chopped tomatoes, cheese and chopped basil and add some dried spice on it. Keep it till turns brown.
* Pizza pockets:
Place pizza dough (cut in 3-inch diameter circles) on a baking tray, drizzle olive oil and chopped garlic, top with chopped tomatoes and pizza sauce, add heart. Fold in semi-circle (half moon) to seal the edges. Bake at 180 degree Celsius for six to seven minutes. Serve hot with cheese oozing out.
* Banana prune and chocolate toasties:
Slice a few bananas, apply some butter with Del Monte Prunes, break a fruit and nut chocolate bar into small pieces. Apply butter on both sides of sliced bread or sliced brioche, fill the banana, prunes and chocolate mixture and make toasties in sandwich griller.
* Stuffed mushrooms:
Stuff mushrooms with breadcrumbs, chopped mushroom stems, grated Parmesan cheese and with a table spoon of a pizza pasta sauce; drizzle olive oil and bake for 30 minutes at 400 degrees F.
* Chicken pineapple and olive spears:
In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic and lemon juice, cook for about 10 minutes. Set aside and cool.
Heat a grill pan. Cut each chicken thigh into two pieces and peel the pineapple and cut it into one or one-and-half-inch chunks. Alternating between the chicken, olives and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper and wait till they turns brown.